Cauliflower Rice with Citrus Butter

Grated cauliflower is steamed to perfection, and paired with aromatic butter in this low-carb alternative to mashed potatoes. This recipe is the perfect side to grilled fish. You can even make the butter on it’s own and store in the fridge for up to two weeks.

Instructions

1. 1

   Mash all ingredients, except the cauliflower, kosher salt and water together in a bowl. Once well combined, place butter on parchment paper. Form it into a log, wrap it well, and place it in the refrigerator to set. Chill at least 2 hours before using.

2. 2

   Coarsely grate cauliflower by hand or in a food processor.

3. 3

   Heat 3 tablespoons of butter in a large heavy set frying pan over medium-high heat.

4. 4

   Add cauliflower to the pan, and stir well, making sure cauliflower is evenly coated with butter. Sprinkle in salt slowly throughout this process.

5. 5

   Reduce heat to medium-low. Add in water, stir well, and then cover with a lid and let steam around 10 minutes. Stir cauliflower 2-3 times throughout steaming. If the cauliflower begins to stick to the bottom of the pan, add in 1 tablespoon of water.

6. 6

   Remove the lid and let the cauliflower steam another minute.

7. 7

   Remove from heat. Season with salt and pepper to taste. Serve with a slice of citrus butter on top.

8. 8

   Substitutions: No unsalted butter: use vegan butter (not margarine)